SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Food Packaging - N324026
Title: Balení potravin
Guaranteed by: Department of Food Preservation (324)
Actual: from 2017
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1 C+Ex [hours/week]
Capacity: 40 / 40 (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Votavová Lenka Ing. Ph.D.
Rajchl Aleš doc. Ing. Ph.D.
This subject contains the following additional online materials
Annotation -
Last update: Dobiáš Jaroslav doc. Ing. CSc. (28.08.2013)
The subject is focused on explanation of basic functions of food packages, first of all on the protective role. The students should understand the principles of food package design concerning the protection against mechanical changes, humidity influence, redox processes, flavour changes, temperature variation, microorganism contamination, action of insect and animals, etc. The hygienic as well as environmental aspects of food packaging systems are also stressed. The basic principles of the design of food packaging machines are mentioned, too.
Aim of the course -
Last update: Dobiáš Jaroslav doc. Ing. CSc. (28.08.2013)

The students will able to:

i) propose the packaging system for particular food product including the specification of functional parameters of suitable packaging materials,

ii) specify the possibility of application of given packaging material in food processing,

iii) communicate properly with producers and suppliers of food packaging materials.

Literature -
Last update: Dobiáš Jaroslav doc. Ing. CSc. (28.08.2013)

R: M. Bakker (Ed.), The Wiley Encyclopedia of Packaging Technology, John Wiley & Sons, Inc., New York, U8.S.A., 1986.

A: J.F. Hanlon, R.J. Kelsey, H.E. Forcinio, Handbook of Package Engineering. Technomic Publishing Company, Inc., Lancaster, Pennsylvania, U.S.A, 1998.

A: O.G. Piringer, A.L. Baner (Eds.), Plastic Packaging Materials for Food. Wiley-VCH Verlag GmbH, Weinheim, Germany, 2000.

Learning resources - Czech
Last update: Dobiáš Jaroslav doc. Ing. CSc. (28.08.2013)

Sylaby předmětu Balení potravin: http://www.vscht.cz/ktk/www_324/studium/B/B.pdf

Syllabus -
Last update: Dobiáš Jaroslav doc. Ing. CSc. (28.08.2013)

1. Economics of food packaging, general demands on packaging.

2. Packaging materials, their properties and use - wood, textiles.

3. Paper.

4. Metals.

5. Glass.

6. Polymers - types and general properties.

7. Natural polymers, modified natural polymers.

8. Synthetic polymers - polyolefines and their copolymers.

9. Vinyl, acrylic and nitrogen polymers.

10. Polyesters, epoxide resins, aminoplasts, phenolic plastics. Glues.

11. Printing techniques, protective role of packaging.

12. Protection against moisture and oxidation changes.

13. Packaging and temperature changes, packaging for microwave heating.

14. Environment aspects of food packaging, ecobalances.

Registration requirements -
Last update: Vápenka Lukáš Ing. Ph.D. (19.09.2017)

Principles of Food Preservation

Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 0,5 14
Příprava na zkoušku a její absolvování 2 56
Účast na seminářích 0,5 14
4 / 4 112 / 112
Coursework assessment
Form Significance
Regular attendance 30
Oral examination 70

 
VŠCHT Praha